Big. Bold. No frills. This dish is exactly what chef Cooper’s modern take on Thai cuisine stand for. One serving was 3 giant wedges of butternut pumpkin. It’s a muchhh bigger portion that I expect compared to the other dishes which were all more manageable. The skin was left on which provided a chewy texture to the soft & moist interior. Pretty intrigued with the peanut sauce, which was nothing like the kind we are used to with satays, flavor profile definitely elevated with the Thai influence spices used.